Herb and Olive-Oil-Poached Squid Salad

Name: Herb and Olive-Oil-Poached Squid Salad
Ingredients: 2 bay leaves, halved; 2 medium red onions, sliced into rings; 150 ml extra-virgin olive oil; small handful of dried arame (see above); 1 red chilli, thinly sliced; large handful of sugar snap peas, blanched and refreshed in iced water; salt and freshly ground black pepper; 300 g cooking chorizo sausages (see above), sliced at an angle 5 mm thick; 1 tablespoon soy sauce; 400 g tin of cannellini beans, drained; 10 garlic cloves, sliced; 300 g baby potatoes or a variety like Anya, Pink Fir or La Ratte, cooked and drained; 5 tablespoons lemon juice; handful of flat-leaf parsley; 2 tablespoons fresh thyme leaves; 1 tablespoon oregano; 600 g medium-sized squid (heads 12–15 cm long), cleaned (see left)

With Chorizo, Cannellini Beans, Arame, Sugar Snaps and Baby Potatoes

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

Squid and chorizo is a combination I’ve written about before in another book and one I just adore. The rich oiliness of the chorizo, highlighted with the spicy notes of pimenton (Spanish smoked paprika), goes so well with the almost blandness of the squid. There are basically two types of chorizo: those intended to be cooked and those to be served thinly sliced as you would a salami. For this recipe, you want the former. From this you’ll need to choose from spicy (picante) or less spicy and

Ingredients

Spicy

Ingredients

Method